We’ve done many things wrong in our industry over the past decades. Poor pay, bad working hours and a kitchen culture that normalised shouting at each other or otherwise attacking each other - all this has contributed to the fact that many people simply no longer want to work in the hospitality industry.
I have also contributed to this in the past and I am honestly sorry. I myself grew up in this kitchen culture and then, when I was in charge, I simply continued it. That was a mistake.
I am 100% certain that the challenge of the future will not be to attract enough guests - successful restaurateurs have managed that as long as restaurants have been open. The challenge of the future will be to find enough and, above all, the right staff.
Good employees are the be-all and end-all: when I talk about Gut Purbach, I always say "we", because nothing is achieved alone. Without my staff, it would never have been possible for me to successfully run a restaurant for over ten years, to host successful pop-ups, to manage a winery - and I don't write my cookbooks alone either.
We now try to invest as much as possible in our staff. We've improved pay in the past few years, hired more people to lighten everyone's load, and instead of new hotel rooms, we're currently building our own lodgings where our staff can stay when they work for us during the season. And there’s no shouting in our kitchen either.
Don't believe me? Get in touch with us and try us out. We are always on the look out for interesting characters with rough edges and look forward to spoiling you at Gut Purbach.